INDIAN BUTTER CHICKEN

Serves: 6 people
Prep time: 20 minutes
Marinating time: 2 hours (or overnight)
Cooking time: 35 minutes
Ingredients:

Chicken Marinade:
1.5 kg chicken thighs or breast, cut into pieces
200 g Greek yogurt
2 tbsp lemon juice
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp Butter Chicken spice blend
1 tsp salt

Butter Chicken Sauce
80 g butter
1 large onion, finely chopped
2 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp Butter Chicken spice blend
700 g crushed tomatoes or passata
250 ml cream
1 tbsp sugar or honey
salt to taste

Finish
2 tbsp butter
fresh coriander (optional)
Instructions

1. Marinate the Chicken:
   In a bowl mix yogurt, lemon juice, garlic, ginger, salt and the spice blend.
   Add the chicken and coat well.
   Cover and marinate for at least 2 hours or overnight.
2. Cook the Chicken:
   Bake or grill the marinated chicken at 220°C for about 20 minutes, or cook in a pan until lightly golden. Set aside.
3. Prepare the Sauce:
   In a large pan melt the butter over medium heat.
   Add the chopped onion and cook for 5–6 minutes until soft.
   Add garlic and ginger and cook 1 minute.
4. Add the Spices:
   Add the Butter Chicken spice blend and cook 30 seconds until fragrant.
5. Simmer the Sauce:
   Add crushed tomatoes and simmer 15 minutes
6. Finish the Curry:
   Stir in the cream, sugar (or honey) and salt.
   Add the cooked chicken and simmer 10 minutes.
   Finish with 2 tablespoons butter and garnish with fresh coriander.
   Serving Suggestions:
   Serve with:
   basmati rice
   warm naan bread
   cucumber yogurt salad